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Ingredients:
1 pound ground veal
1 c soft bread crumbs
1/2 c chopped mushrooms
1 egg
2 Tbs thinly sliced green onion
2 Tbs soy sauce
1-1/2 Tsp minced fresh ginger
1-1/2 Tsp dark sesame oil
1-1/2 Tsp cornstarch
1 Tsp beef bouillon granules
1/2 Tsp dark sesame oil
2 cs cooked Oriental noodles or fettuccine
2 Tbs thinly sliced green onion
Method:
Heat oven to 350°F. Combine ground veal, bread crumbs, mushrooms, egg, 2 Tbs green onion, soy sauce, ginger and 1-1/2 Tsp sesame oil in large bowl, mixing lightly but thoroughly.
Shape into 12 meatballs. Place in greased 15 x 10-inch baking pan. Bake in 350°F oven 15 to 20 minutes or until lightly browned and not pink in center.
Dissolve cornstarch in 1/2 c water in medium skillet; add bouillon granules. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in 1/2 Tsp sesame oil. Add meatballs. Serve over noodles. Sprinkle with green onion.
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